Ingredients
- 3 1/2 pound beef tenderloin
- Salt and pepper
- 1 cup cooked spinach, squeezed and chopped
- 1/2 cup julienned roasted red peppers or pimentos
- 6 garlic cloves, sliced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons oil
Directions
Preheat oven to 400 degrees F. Split tenderloin open down its entire length. Season generously inside and out. Spread spinach to cover inside surface. Top with roasted peppers and garlic. Sprinkle with Parmesan. Reform tenderloin and tie every 3 inches with butchers twine, to hold in the filling. In a large saute pan heat oil and sear meat on all sides. Roast on a rack in a roasting pan for 15 to 20 minutes or until a meat thermometer registers 120 to 125 degrees F for rare (for medium-rare, roast until temperature registers 135 to 140 degrees F). Remove, cool completely and wrap air tight for your picnic.
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By leslifrank_12489558
Suamico, 89
on December 28, 2009
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I served it for Christmas dinner for my family, parents and siblings and their families and my in-laws all in one night and there were rave reviews! It was soooooo pretty on the plate with all of the colors...perfect for the holiday. My mom even went so far as to say that it was the best meat that she had eaten in a long time, even from a fancy restaurant. Nothing but compliments, but it did take longer to cook, because no one wanted it rare. Not a big deal though, well worth the wait!
By dgjjcombs_7997007
Chicago, IL
on September 02, 2007
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I made this recipe earlier in the summer and took to an outside concert. This dish was easy to make, came out perfectly and traveled well. We are going to a labor day concert tonight and I plan to make this again.
By kac911_2061067
Laguna Niguel, CA
on August 09, 2007
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It was good, but not a show stopper. I'd probably tweak the stuffing next time
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